Chicken Makhani (Butter Chicken)

Name: Chicken Makhani (Butter Chicken)
Prep time: 1 d
Cook time: P1H
Total time: P1D1H
Yield: 4
Cuisine: Indian
Ingredients: yogurt, plain; ginger; salt; food coloring; chicken; vegetable oil; butter; cinnamon sticks; cloves; cardamom seeds; bay leaves; sour cream; saffron threads; cream; salt; almonds; cornstarch

Submitted by simone

YIELD

4 servings

PREP

8 hrs

COOK

1 hrs

READY

9 hrs

Ingredients

PINT YOGURT, PLAIN *

TEASPOON GINGER
crushed

TEASPOON SALT

TEASPOON FOOD COLORING
red *

POUNDS CHICKEN
skinless, cut in, pieces

X VEGETABLE OIL *

OUNCES BUTTER

EACH CINNAMON STICKS
1 inch *

EACH CLOVES *

EACH CARDAMOM SEEDS
green *

EACH BAY LEAVES *

PINT SOUR CREAM *

TEASPOON SAFFRON THREADS
crushed *

PINT CREAM *

X SALT
to taste *

TEASPOONS ALMONDS
ground

TEASPOON CORNSTARCH

TABLESPOON
ater *

Directions

Mix yogurt, ginger, salt and red coloring and rub into chicken. Let it marinate overnight.

Place in an ovenproof dish and brush with oil. Bake in a 375℉ (190℃) oven for 40 to 50 minutes. Save the liquid, if any.

In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bayleaf for 1 minute. Add sour cream and chicken liquid. Add crushed saffron, and cream. Cover and simmer gently for 5 to 6 minutes. Add chicken pieces and adjust seasoning. Add ground almonds. Dissolve cornstarch in water and add to the chicken.

Let it thicken. Cover and simmer for 3 to 4 minutes. Remove from heat. Serve with nan.